The other big problem is optics: You can’t market your product as “slaughter-free,” let alone vegan, when you used a slaughterhouse byproduct to grow it. (Although Eat Just does just that with its Singapore chicken, which is made with a “very low level of bovine serum,” a spokesperson told Mother Jones.)

As a result, cultivated-meat companies are scrambling to find FSB substitutes. Such a “serum-free” growth medium exists, reports the Good Food Institute, a think tank that supports conventional-meat replacements. Trouble is, it currently costs nearly $400 per liter—still way too high to be commercially competitive.

Source: The Bloody Secret Behind Lab-Grown Meat – Mother Jones